Skip to content
Research Article Open access CC BY 4.0

Synergistic Effect of Probiotic and Enzyme on Physical Evaluation and Consumers Preference of Broiler Chickens

P. E. Emennaa, D. O. Oshibanjo, N. M. Sati, J. J. Mbuka, A. C. Nwamo, H. Haliru, S. B. Ponfa, A. K. Adeniyi, T. Aluwong

Asian Journal of Research in Animal and Veterinary Sciences · pp. 339–344 · Published 23 Oct 2020

10.9734/ajravs/2020/v3i4129

Abstract

The objective of the study was to determine physicochemical activities and consumer’s preference of broiler chickens fed probiotic and enzyme-based diet. A total of Twenty (20) refrigerated (4 ± 1°C) whole carcass broiler chickens were used for this study. 5 broiler chickens from 4 dietary treatments were used to perform the comparison of physicochemical and sensory analyses in a Completely Randomized Design. T1- Control treatment (without Enzyme nor Probiotics); T2- Probiotic based diet; T3- Enzyme based diet and T4- Probiotic + Enzyme based diet. The broiler chickens were obtained from an experimental site at the Poultry Division of the National Veterinary Research Institute, Vom. Chicken samples were acquired then slaughtered and taken to the laboratory properly packed in cool boxes with ice. Breast samples were used for physical and sensory analyses. Data were analyzed using descriptive statistics and ANOVA at α=0.05. There were no significant differences in both the pH of raw and cooked meat. The cooking loss of breast meat showed no difference in all the dietary treatment. The same trend was observed for the cooking loss for drumstick meat. Cooking loss in thigh meat had a significant difference with T1 having the highest cooking loss. The product yield was significantly higher in meat from T3 and had the least in T1. It was also observed that meat from T2 had higher thermal shortening with less shortening obtained in T3.  For boiled chicken meat, no difference was observed in colour, flavor, and juiciness while no difference was also observed in colour, aroma, flavor, juiciness and overall acceptability of grilled chicken meat. For boiled chicken, tenderness was higher in meat from broiler chicken fed T1 and T4 with less tenderness obtained in T3 while the grilled chicken meat tenderness was significantly higher in meat from broiler chicken fed T3. In conclusion, since there was no significant difference in most of the parameters measured, it shows adding probiotic and enzyme in the diet of broiler chickens does not have significant effect on the meat quality measures but shows significant effect on consumers’ preference when compared with meat from broiler chickens fed a control diet without probiotic and enzyme with chickens fed probiotics and enzyme. There is no need adding probiotic and enzyme in the diet of broiler chickens except in breaking high fibre diet and promoting wellness of the chickens.

Probiotic enzyme physicochemical properties consumer’s preference and broiler chicken

References (17)

  1. 1 Oxidative quality and shelf life of meats [DOI]
  2. 2 Effect of enzyme supplementation of broiler diets based on corn and soybeans [DOI]
  3. 3 Alternatives to Antibiotics for Organic Poultry Production [DOI]
  4. 4 Effect of different probiotics on broiler carcass and meat quality [DOI]
  5. 5 Effect of dietary supplementation of prebiotic, probiotic, and synbiotic on growth performance and carcass characteristics of broiler chickens [DOI]
  6. 6 The applications of probiotics in poultry production [DOI]
  7. 7 Meat quality defined based on pH and colour depending on cattle category and slaughter season [DOI]
  8. 8 Effect of probiotics in poultry for improving meat quality [DOI]
  9. 9 Proteome changes underpin improved meat quality and yield of chickens (Gallus gallus) fed the probiotic Enterococcus faecium [DOI]
  10. 10 The effects of protease and carbohydrase supplementation on the nutritive value of canola meal for poultry: In vitro and in vivo studies [DOI]
  11. 11 Growth Performance, Meat Yield, Oxidative Stability, and Fatty Acid Composition of Meat from Broilers Fed Diets Supplemented with a Medicinal Plant and Probiotics [DOI]
  12. 12 EFFECT OF DIETARY INCLUSION OF PROBIOTIC ON CHICKENS PERFORMANCE AND SOME BLOOD INDICES
  13. 13 Pork carcass evaluation with an automated and computerized ultrasonic system. [DOI]
  14. 14 Effects of a multi-enzyme on performance and carcass characteristics of broiler chickens fed corn-soybean meal basal diets with different metabolizable energy levels [DOI]
  15. 15 Probiotics and Its Potential Role in Poultry Production: A Review [DOI]
  16. 16 Influence of probiotics on quality of chicken meat [DOI]
  17. 17 Atividade enzimática pancreática de frangos de corte alimentados com dietas contendo enzima ou probiótico [DOI]

Cited by 0

No indexed citations yet.

Related research

Article metrics

Real usage data collected on this platform.

9

Page views

0

PDF downloads

0

Outbound clicks

0

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.